Skip to content Skip to sidebar Skip to footer

Barbecued Peanuts


  • 1 tablespoon Liquid Smoke flavoring
  • 1 teaspoon Worcestershire sauce
  • Dash of Tabasco
  • 1/2 cup water
  • 1 1/2 cups dry-roasted peanuts
  • 3 tablespoons butter
  • Garlic salt


  1. Preheat the oven to 250°F.
  2. In a saucepan, combine the Liquid Smoke, Worcestershire sauce, Tabasco, and water. Bring to a simmer.
  3. Turn off the heat, and stir in the peanuts. Let the peanuts sit in the liquid for 30 minutes, stirring occasionally.
  4. Drain off the liquid, and spread the peanuts in a shallow roasting pan. Bake for at least 1 hour, or until good and dry. (Stir occasionally to help speed up the process.)
  5. When the peanuts are thoroughly dry, melt the butter and stir it into the peanuts to coat. Sprinkle lightly with garlic salt.

Yield: 3 servings, each with 16 grams of carbohydrates and 6 grams of fiber, for a total of 10 grams of usable carbs and 17 grams of protein.

Post a Comment for "Barbecued Peanuts"